Coconut Clementine Brownies

29 Dec

Ever have a “what was I thinking” moment?

I do….all the time. ALL the time.

When this baked-good creation came to fruition, I cannot tell you what I was thinking. It may have been influenced by my state of delirious boredom while visiting my family over the holidays. It definitely was influenced by the random ingredients I had to work with while baking in my mom’s kitchen. Maybe I just wanted to be badass and make something weird.

I do know that I was thinking that the batter, which contained coconut oil and clementine zest tasted really damn good.

I was also thinking that baking them in muffin cups was a sure fire way to not have extra dishes.

I do not, however, know why I put two clementine slices on top before baking. I do not regret this action per se. I just question it. The result was surprising. The brownies were super rich and dense and everything I know I love in a brownie (I don’t know about you crazy individuals who like cakey ones). The sweet tangy clementine slice surprise in a bite was definitely a nice touch. Weird…but nice.

This is what happens when you lock a baker in a suburb on Christmas day. They bake strange brownies…apparently.

Coconut Clementine Brownies

adapted from Baked: New Frontiers in Baking

1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup extra virgin coconut oil (you can use butter)
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract

the zest of two clementines (you can sub in orange zest)

1. Preheat the oven to 350 degrees F.

2. In a medium bowl, whisk the flour, salt, and cocoa powder together.

3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the zest and vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

6. Pour the batter into muffin cups, sprinkle with shredded coconut and clementine wedges if you wish (makes about 2 doz…you can use a 9 by 13 pan instead). Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it.

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3 Responses to “Coconut Clementine Brownies”

  1. michelle December 29, 2011 at 10:33 am #

    i would like to lock you in my kitchen…..any time!

    • Fabi December 30, 2011 at 9:09 am #

      Anytime Michelle!

  2. Lisa @ Sweet as Sugar Cookies January 1, 2012 at 7:04 pm #

    I’d love to have a batch of those sitting in my kitchen. I have a sweet treat linky party going on at my blog till Monday night and I’d love it if you’d come by and link your brownies up. http://sweet-as-sugar-cookies.blogspot.com/2011/12/sweets-for-saturday-50.html

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